Lemon Coconut Cake

Today’s light and fruity Lemon Coconut Cake with Lemon Curd Filling and Whipped Coconut Cream Cheese Frosting is the perfect dessert for spring!

Lemon cakes are a year-round favorite but in the spring, we especially crave lemon cakes, cakes with fruit, and all sorts of wonderful combinations.

Ingredients:

Cake ingredients:

180 grams of flour + 12 teaspoons of baking powder

50 g grated coconut

1 tablespoon grated lemon peel

120 g melted butter

2 eggs

milk (250 ml)

250 grams of sugar (fine)

Cream for decoration:

180 gm powdered sugar

90 gm grated coconut

1/2 teaspoon lemon zest

60 ml lemon juice

Instructions:

Grease a springform pan and set aside. In a mixing bowl, mix all the cake ingredients well until the dough becomes homogeneous.

Pour into the mold and bake for 40 minutes at 180 degrees in a preheated oven.

Allow cake to cool for 5 minutes before transferring to a wire rack to cool completely.

Put the icing in a mixing bowl, mix the powdered sugar, coconut and lemon zest.

For a thick but flowing frosting, add just enough lemon juice. Sprinkle over cooled cake.

Enjoy!